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Hoisin Glazed Pork Chops

  • Serves: 4
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Calories: 181
Hoisin Glazed Pork Chops on a plate with a spoon

These addictingly sweet and umami-laden Hoisin glazed pork chops come together in just a few simple steps and are the perfect way to get out of that weeknight dinner rut.

Addictively Sweet Hoisin-Glazed Pork Chops for the Win!

Your easy weeknight dinner routine just got a little more delicious and a whole lot more interesting! These are our favorite cast iron pork chops and we feel confident in their ability to win over even the toughest critics (kids love them, too!). Served here with our favorite Asian Slaw, this meal is a match made in heaven.

Hoisin Glazed Pork Chops on a plate with Asian coleslaw

Life-Changing Skillet Pork Chops!

Okay, so maybe they’re not actually life-changing, but we can promise dinner time in your home will never be the same.

Do you ever see delicious-looking pork chop recipes in a magazine or scrolling through your instagram feed and think “Why don’t I cook with pork more often?” We’ve been there. It can be easy to get into the habit of rotating beef and chicken time and time again, but we are finally giving this “other white meat” the love it deserves and we are pretty sure we will never look back.

We don’t always have a meat-centered entree, but when we do we want it to be two things:

a.) Delicious.

b.) Paired perfectly with bright veggies for a well-rounded meal.

This hoisin-glazed pork chop recipe meets both of these requirements to a T. We just know it will be the game-changing dish you never knew you needed.

Ingredients laid out pork , hoisin, slaw ginger cilantro

What Kind of Cuts are Good for Cast Iron Pork Chops?

A pork chop is a lean cut of meat that comes from the loin of the pig. When you head to the meat department of your local grocery store, you’re offered two options for your pork chop: boneless and bone-in. We know how satisfying it is to bite into a nice juicy bone-in chop, however, we’ve chosen to use boneless pork chops for these cast iron pork chops paired with Asian Slaw With Sriracha Dressing. They’re every bit as delicious and juicy, but require a little less effort, and are quicker to cook.

4 pork chops cooking in a cast iron skillet
4 Hoisin Glazed Pork Chops in a cast iron skillet

Tender, Juicy Skillet Pork Chops Every Time:

If you want to know how to achieve the juiciest, never-tough skillet pork chops every time, then you’ve come to the right place! We’ve got all the best tips for cooking up this tasty cut of pork.

Here’s the skinny…

  • In order to properly sear pork chops, you’ll want a piping hot skillet. We recommend medium-high heat.
  • Add sesame oil to give some beautiful color to your skillet pork chop and add a lot of flavor, too.
  • Don’t overcook it! Just 3 minutes on each side will do the trick. Your pork chops should be cooked to an internal temperature 135° and given a nice rest. Then you are good to go!


Don’t be scared of a little pink! The USDA acknowledges that some pink in your pork chops is just fine, just be sure to adhere to the temperature recommendations above.

4 Hoisin Glazed Pork Chops on a plate one sliced

Some Big No-No’s:

  • Tough or chewy pork chop? You’ve overcooked it. (Insert sad face emoji here.) Because pork chops are such a lean cut of meat, they can dry out and become quite chewy very quickly.
  • Don’t be scared of a bit of fat lining your pork chop, but also don’t serve it cold and colorless. If your pork chop is lined in fat you can trim it, or use that flavor but be sure to render it by searing it first.

The Big Finish: Hoisin Sauce to the Rescue.

We love pork chops because they're a blank canvas. Their straightforward taste and texture make for the perfect vehicle for BIG flavor. We’ve finished these skillet pork chops with a hoisin sauce mixture that’s equal parts sweet and savory, and just different enough to shake you out of that dinner time rut.

Hoisin Glazed Pork Chops on a plate with Asian coleslaw and a fork

Intrigued By This Beautiful Asian Coleslaw? Let's Talk.

This Asian Slaw features tangy notes of bright lime, is tossed in good, creamy mayonnaise, has a touch of honey for sweetness, and is balanced with just a hint of spice. We like to serve this coleslaw in the summertime with all of our grilled meats, but it also pairs perfectly with this hoisin glazed pork chop recipe any time of the year for a complete and satisfying weeknight dinner.

If you’re in a hurry and don’t have time to whip up this show stopping Asian coleslaw, these luscious skillet pork chops would also go beautifully with:

Tools You'll Need:

Hoisin Glazed Pork Chops on a plate with a spoon

Need More Delicious Pork Recipes? We’ve Got You Covered!

Here are a few more of our go-to recipes when we are in the mood for pork:

How Did it Taste?

If you make these hoisin glazed pork chops, we’d love to hear about it! Post a picture to Instagram and tag @themodernproper and #themodernproper so we can see how you’re cooking up the other white meat. Happy eating.

Hoisin Glazed Pork Chops

  • Serves: 4
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Calories: 181


Hoisin Pork Chops

  • ​4 Pork chops, boneless (about 2 lbs)
  • 3/4 tsp Salt
  • 2 tbsp Sesame oil
  • 2 Garlic cloves, minced
  • 2 tsp Ginger minced
  • ⅓ cup Hoisin sauce
  • 2 tbsp Rice vinegar
  • 2 tbsp Water
  • Asian slaw, optional


  1. In a small sauce pan set over medium heat, simmer the garlic, ginger, hoisin, rice vinegar and water, whisking occasionally until the mixture is fully combined, about 4 minutes. Set aside.
  2. Lightly salt pork chops. Heat the sesame oil in a large skillet over high heat. Once oil is smoking, place the pork chops in the skillet, cook without turning until well browned, 3-4 minutes on each side (adjust timing based on how thick your pork chop is). When an instant-read thermometer inserted into the thickest part registers 135°F, remove the pork chops from the pan. Transfer to a cutting board and let rest 5 minutes.
  3. Serve with hoisin sauce drizzled over top.

Hoisin Glazed Pork Chops

Questions & Reviews

Join the discussion below.

  • Christina

    Is it okay to use a regular non-stick skillet? I don't have a cast iron.

    yes, perfectly fine.

  • Gerri

    One of the ingredients is 2 TBSP water, but I can't find where it is used. I assume for the sauce, with the hoisin sauce, rice vinegar, ginger and garlic? Can someone confirm?

    Yes! I had retested (see below) and my sauce was too thick, so I added the 2 tbsp water which really helped both with thinking out the sauce a little and reducing the strength of the vinegar. I will edit now. Thanks for catching!

  • Lars Akerhaug

    Do you use black or white rice vinegar?

    Typically white. But either will work.

  • Dawn Jacukiewicz Howard

    I made this tonight with the Asian Slaw recipe and it was a hit. I was a little skeptical about adding the sauce at the very end and not simmering the pork chops the entire time in the sauce so I compromised and added the sauce for the last few minutes of cooking and they came out PERFECT! Only difference in the ingredients is that I didn’t have enough Hoisin sauce so I eyeballed some soy sauce and about a tablespoon of brown sugar to supplement and it still was delicious.

    Great! I always love when people are able to make our recipes their own!